1.
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。
2.
When wine is ferment it give off bubble of gas.
酒发酵时会放出气泡。
3.
The yeasty foam that rises to the surface of fermenting malt liquors.
酵母麦芽酒发酵时，浮在其表面的发酵的泡沫
4.
Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
5.
"effervesce:To emit small bubbles of gas, as a carbonated or fermenting liquid."
"冒泡:冒出小气泡,如碳化了的或正在发酵的液体."
6.
To emit small bubbles of gas, as a carbonated or fermenting liquid.
冒泡冒出小气泡，如碳化了的或正在发酵的液体
7.
drink made by steeping and boiling and fermenting rather than distilling.
由浸泡、沸煮、发酵而不是蒸馏制成的酒。
8.
The Study of Application of Pickles Juice in Fermented Mutton Sausage;
泡菜汁在发酵羊肉香肠中的应用研究
9.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒发酵中蛋白质对泡沫质量的影响
10.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
11.
The Effects of Decompression on the Capability of Fermentation in Sichuan Pickle
减压处理对四川泡菜发酵特性的影响
12.
Effect of pickle aged brine on the quality of fermented cabbage
“泡菜老汤”对发酵甘蓝品质的影响
13.
Isolation and Identification of Lactic Acid Bacteria for the Use of Fermentation in Low Temperature from Pickles and Study of Fermentation Technology;
泡菜中低温发酵乳酸菌的分离鉴定及发酵工艺的研究
14.
A fermented, often effervescent beverage made from pears.
梨子酒一种由梨发酵制成、常常起泡的饮料
15.
An infusion of malt that is fermented to make beer.
麦芽汁浸泡过的麦芽，发酵后用于酿制啤酒
16.
"Sparkling wines, such as champagne, contain suspended carbon dioxide, the result of bottling the wine before fermentation is complete."
气泡酒如香槟酒,含大量二氧化碳;装在瓶内发酵。
17.
emitting or filled with bubbles as from carbonation or fermentation.
从碳酸化作用、发酵中产生或装满泡沫的。
18.
Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles;
优良泡菜乳酸菌的筛选及其发酵性能研究